Sunday, May 23, 2010

Cake Batter Ice Cream

I was out and about on Friday and I came across an awesome deal - a 1.5qt ice cream maker for $19! I couldn't wait to get it home and try it out. All I could think about the whole way home was cake batter ice cream from coldstone creamery. I had all the ingredients on hand except for heavy cream, so I decided to try it out with all low fat milk - it came out delicious, but not as creamy as I would have liked. Next time I'll definitely try it with the heavy cream like the recipe suggests. I cut out a bit of the sugar after reading the comments on the recipe and I think it turned out plenty sweet.

Cake Batter Ice Cream - Adapted from RecipeZaar

  • 1 Cup Milk, well chilled(I used 1% milk)
  • 1/2 Cup Sugar (original recipe called for 3/4 cup)
  • 2 Cups Heavy Cream, well chilled (I used 1% milk here as well)
  • 1 tsp Vanilla Extract
  • 2/3 Cup Yellow Cake Mix

Place freezer bowl of ice cream maker in the freezer.

In a medium bowl, whisk milk and sugar until sugar has fully dissolved. Stir in cream and vanilla. Whisk in the cake mix, being sure there are no lumps.

Pour mixture into freezer bowl and turn ice cream maker on. Let mix until fully thickened, about 25-30 minutes. Transfer ice cream to another freezer container and place in freezer to harden further. Wash freezer bowl and return to freezer so it is ready to go for your next batch of ice cream.

1 comment:

heather said...

that's sounds marvelous and so easy to make! i can't wait to try it...someday!


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